Dining aloft, from balloons and zeppelins to the Space Station

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About Richard Foss

Photo by DavidFairchildStudio.com.has been writing about food and drink professionally since 1986, when he started reviewing restaurants for the newspaper. Since then he has contributed to over twenty different publications, including articles in the (Greenwood 2011) and the (2015). He has taught , , and at Osher Institute/UCLA Extension. Richard is on the board of the Culinary Historians of Southern California, and is the California Curator for the SoFAB Institute and Museum of the American Cocktail. His first book, , was released by Reaktion Books in April of 2012, and was followed by a speaking tour that included lectures at the National Arts Club in New York, Tryon Palace in North Carolina, and a talk for the Culinary Historians of Washington. His book , was released in December 2014. A history of the Farm-To-Table movement will follow in 2015.

Richard Foss has been writing about food and drink professionally since 1986, when he started reviewing restaurants for the Los Angeles Reader newspaper. Since then he has contributed to over twenty different publications, including articles in the Encyclopedia of World Food Cultures (Greenwood 2011) and the Oxford Companion to Sweets (2015). He has taught 500 Years of American Food, American Fermented, and What Shakespeare Left Out at Osher Institute/UCLA Extension. Richard is on the board of the Culinary Historians of Southern California, and is the California Curator for the SoFAB Institute and Museum of the American Cocktail. His first book, Rum: A Global History, was released by Reaktion Books in April of 2012, and was followed by a speaking tour that included lectures at the National Arts Club in New York, Tryon Palace in North Carolina, and a talk for the Culinary Historians of Washington. His book Food in the Air and Space; the surprising history of food and drink in the skies, was released in December 2014. A history of the Farm-To-Table movement will follow in 2015.